Shamo, a type of chicken that was originally bred in Thailand for cockfighting, is prepared here using the traditional "warayaki" cooking method, where meat and fish are quickly seared over burning straw at temperatures of 800-900C. The izakaya-style restaurant also serves warayaki-grilled katsuo (bonito), and plus a nice selection of craft sake from Aomori Prefecture.
If you're just here for a quick and inexpensive meal after shopping, the menu offers various donburi and teishoku options starting at around Y1200 and featuring grilled chicken or fish along with rice, miso soup and side dishes. Or you can treat the place as an izakaya, sampling the excellent grilled wings, sasami (chicken breast) grilled in ume paste, and crunchy tsukune (chicken meatballs) served with a raw shamo egg.
The fast grilling process leaves the center of the chicken meat tender and juicy, and imparts a nice grassy aroma. Crunchy chunks of raw cucumber in garlic dressing make a nice side dish. There are five varieties of Aomori's Mutsu Hassen sake served by the glass or ichigo-sized flask, to go with your food, along with the usual shochu and beer. Budget Y1200-3500 at dinnertime.
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.